Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. It has been used for thousands of years in cooking and for medicinal purposes. Cinnamon contains many compounds that potentially have a positive effect on health, including polyphenols, antioxidants, and some unique chemicals such as cinnamaldehyde, cinnamic acid, and cinnamate. Cinnamaldehyde has been reported to be among the most active components against Gram-positive and Gram-negative bacteria. Eugenol and cinnamaldehyde, two of the basic features of cinnamon, were discovered to possess antibacterial impacts on both gram-positive and gram-negative bacteria.
Cinnamon contains manganese, iron, dietary fiber, and calcium. However, some cassia cinnamon products contain high levels of coumarin, which can be harmful to the liver. Coumarin is a chemical compound found in several plants, including cinnamon, that can cause liver damage in large doses. Cassia cinnamon contains a higher amount of coumarin than Ceylon cinnamon.
In summary, cinnamon has many compounds that potentially have a positive effect on health, including polyphenols, antioxidants, and some unique chemicals such as cinnamaldehyde, cinnamic acid, and cinnamate. Cinnamon has been used for thousands of years in cooking and for medicinal purposes. However, some cassia cinnamon products contain high levels of coumarin, which can be harmful to the liver.
